Hunterdon County Department of Public Safety Division of Public Health Services

Transcription

1 Hunterdon County Department of Public Safety Division of Public Health Services Karen DeMarco, Health Officer Physical Address: 312 Route 12 County Complex, Building # 1, 2nd Floor Mailing Address: PO Box 2900, Flemington, NJ Telephone: Fax: health@co.hunterdon.nj.us RISK-BASED INSPECTION REPORT Insp Date: 6/5/2017 Business ID: 228 Inspection: HD Business: CATANZARETTI PIZZA Risk Type: 2 VILLAGE SQUARE Phone: N. MAIN STREET/1 CHERRY ST. REHS: B Lisa Bruzzio LAMBERTVILLE, NJ Reason: Reinspection after CS Results: Conditionally Satisfactory Establishment Information Municipality Lambertville Risk Type on File 2 Risk Type Observed 2 FMC N/A Name Type Exp Date Sewage System Public Sewer Reference # F /4A Water System Public Lab Total Coliform FOODBORNE ILLNESS RISK FACTORS AND INTERVENTIONS RISK FACTORS are improper practices identified as the most common factors resulting in foodborne illness (FBI). INTERVENTIONS are control measures to prevent FBI. Mark "X" in appropriate Box: IN=In Compliance; OUT=Not in Compliance; NO=Not Observed; NA=Not Applicable; COS=Corrected On-site; R=Repeat Violation. MANAGEMENT AND PERSONNEL IN OUT N.O. N/A COS REPEAT 1. PIC demonstrates knowledge of food safety principles pertaining to this operation. þ 2. PIC in Risk Level 3 Retail Food Establishments is certified by January 2, Ill or injured foodworkers restricted or excluded as required. þ PREVENTING CONTAMINATION FROM HANDS IN OUT N.O. N/A COS REPEAT 4. Handwashing conducted in a timely manner; prior to work, after using restoom, etc. þ 5. Handwashing proper; duration at least 20 seconds with at least 10 seconds of vigorous lathering. 6. Handwashing facilities provided in toilet rooms and prep areas; convenient, accessible, unobstructed. 7. Handwashing facilities provided with warm water; soap and acceptable hand-drying method. þ þ þ 8. Direct bare hand contact with exposed, ready-to-eat foods is avoided. þ FOOD SOURCE IN OUT N.O. N/A COS REPEAT 9. All foods, including ice and water, from approved sources; with proper records. þ Page 1 of 47

2 FOOD SOURCE IN OUT N.O. N/A COS REPEAT 10. Shellfish/Seafood record keeping procedures; storage; proper handling; parasite destruction 11. PHFs received at 41 F or below. Except: milk, shell eggs and shellfish (45 F) þ FOOD PROTECTION FROM CONTAMINATION IN OUT N.O. N/A COS REPEAT 12. Proper separation of raw meats and raw eggs from ready-to-eat foods provided þ 13. Food protected from contamination þ Fail Notes 2.4(a)1 Eating, drinking, using tobacco-an employee shall only eat, drink, or use any form of tobacco, in compliance with the New Jersey Smoke-Free Air Act in designated areas where the contamination of exposed food, clean equipment, utensils, linens, unwrapped single service and single-use articles, or other items needing protection cannot result. [Employees eating in food prep area.] 14. Food contact surfaces properly cleaned and sanitized þ Fail Notes 3.3(c)1iii Food shall be protected from cross contamination by cleaning and sanitizing equipment and utensils. [equipment is still unclean in hard to reach areas. Knives stored between equipment.] PHFs TIME/TEMPERATURE CONTROLS IN OUT N.O. N/A COS REPEAT 15. SAFE COOKING TEMPERATURES (Internal temperatures for raw animal foods for 15 seconds) Except: Foods may be served raw or undercooked in response to a consumer order and for immediate service. 130 F for 112 minutes: Roasts or as per cooking chart found under 3.4.(a)2; 145 F: Fish, Meat, Pork; 155 F: Ground Meat/Fish; Injected Meats; or Pooled Shell Eggs; 165 F; Poultry, Stuffed fish/meat/or pasta; Stuffing containing fish/meat. 16. PASTEURIZED EGGS: substituted for shell eggs in raw or undercooked eggcontaining foods, i.e. Caesar salad dressing, hollandaise sauce, tiramisu, chocolate mousse, meringue, etc. þ 17. COLD HOLDING: PHFs maintained at "Refrigeration Temperatures" (41 F) þ 18. COOLING: PHFs rapidly cooled from 135 F to 41 F within 6 hours and from 135 F to 70 F within 2 hours. 19. COOLING: PHFs prepared from ingredients at ambient temperature cooled to 41 F within 4 hours 20. REHEATING: PHFs rapidly reheated (within 2 hours) in proper facilities to at least 165 F; or commercially processed PHFs heated to at least 135 F prior to hot holding. þ þ þ 21. HOT HOLDING: PHFs Hot Held at 135 F or above in appropriate equipment. þ 22. TIME as a PUBLIC HEALTH CONTROL: Approval; written procedures; time marked; discarded in 4 hours. 23. SPECIALIZED PROCESSING METHODS: Approval; written procedures; conducted properly. 24. HIGHLY SUSCEPTIBLE POPULATIONS: Pasteurized foods used; prohibited foods not offered. GOOD RETAIL PRACTICES Good retail practices are preventive measures to control the addition of pathogens, chemicals and physical objects into foods. OUT = Not in Compliance; COS = Corrected On-site; REPEAT = Repeat Violations SAFE FOOD AND WATER / PROTECTION FROM CONTAMINATION Page 2 of 47

3 SAFE FOOD AND WATER / PROTECTION FROM CONTAMINATION 25. Hot and cold water water available; adequate pressure. 26. Food properly labeled; original container 27. Food protected from potential contamination during preparation, storage, display. 28. Utensils, spatulas, tongs, forks, disposable gloves provided and used properly to restrict bare hand contact. 29. Raw fruits and vegetables washed prior to serving. 30. Wiping cloths properly used and stored. 31. Toxic substances properly identified, stored and used. 32. Presence of insects/rodents minimized: outer openings protected, animals as allowed. þ þ Fail Notes 6.2(n)1, 2 Outer openings of a retail food establishment shall be protected against the entry of insects and rodents by: i. Filling or closing holes and other gaps along floors, walls and ceilings; ii. Closed, tight-fitting windows; and 6.2(n)3, 4 iii. Solid self-closing, tight-fitting doors; except for larger structures, such as a mall, airport, or office building, or into an attached structure, such as a porch, and the outer openings from the larger or attached structure are protected against the entry of insects and rodents. [Rear exit door not tight fitting along bottom edge.] If the windows or doors of a retail food establishment, or of a larger structure within which a retail food establishment is located, are kept open for ventilation or other purposes or a temporary retail food establishment is not provided with windows and doors as specified under N.J.A.C. 8:24-6.2(n)1 the openings shall be protected against the entry of insects and rodents by: i. Sixteen mesh to one-inch screens; ii. Properly designed and installed air curtains; or iii. Other effective means; except if flying insects and other pests are absent due to the location of the establishment, the weather, or other limiting condition. [Cieling has hole - above walk in box. Can see light.] 33. Personal cleanliness (fingernails, jewelery, outer clothing, hair restraint). FOOD TEMPERATURE CONTROL 34. Food temperature measuring devices provided and calibrated. 35. Thin-probed temperature measuring device provided for monitoring thin foods (i.e., meat patties and fish fillets). 36. Frozen foods maintained completely frozen. 37. Frozen foods properly thawed. 38. Plant food for hot holding properly cooked to at least 135 F. 39. Methods for rapidly cooling PHFs are properly conducted and equipment is adequate. EQUIPMENT, UTENSILS AND LINENS 40. Materials, construction, repair, design, capacity, location, installation, maintenance. þ þ Page 3 of 47

4 EQUIPMENT, UTENSILS AND LINENS RISK-BASED INSPECTION REPORT Fail Notes 4.1(a) Materials that are used in the construction of utensils and food-contact surfaces of equipment shall not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be safe; durable, corrosion-resistant, and nonabsorbent, sufficient in weight and thickness to withstand repeated warewashing; finished to have a smooth, easily cleanable surface; and resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition. [Front counter is chipping and taped in areas. Many motor unt covers missing throughout kitchen. Many painted surfaces throughout kitchen unclean and in need of re-painting (including front counter).] 41. Equipment temperature measuring devices provided (refrigeration units, etc). 42. In-use utensils properly stored. þ þ Fail Notes 3.3(k) During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. In the food with their handles above the top of the food and the container, except as specified in (k)2 below; 2. In food that is not potentially hazardous, with their handles above the top of the food within containers of equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3. On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under N.J.A.C. 8: and 4.7; 4. In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous; or 6. In a container of water if the water is maintained at a temperature of at least 135 F and the container is cleaned at a frequency specified under N.J.A.C. 8: [Knives stored between equipment. Pizza paddles stored on top of refrigerator- top of refrigerator unclean.] 43. Utensils, single service items, equipment, linens properly stored, dried and handled. þ þ Fail Notes 4.10(c) Soiled linens shall be kept in clean, nonabsorbent receptacles or clean, washable laundry bags and stored and transported to prevent contamination of food, clean equipment, clean utensils, and single-service and single-use articles. [Dirty linnens haphazardly stored beneath main counter next to pizza boxes] Page 4 of 47

5 EQUIPMENT, UTENSILS AND LINENS RISK-BASED INSPECTION REPORT Fail Notes 4.11(e) Equipment, utensils, linens, and single-service and single-use articles protection requirements shall include the following: 1. Except as specified in (e)4 below, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: i. In a clean, dry location; ii. Where they are not exposed to splash, dust, or other contamination; and iii. At least 6 inches above the floor. 2. Clean equipment and utensils shall be stored: i. In a self-draining position that allows air drying; and ii. Covered or inverted. 3. Single-service and single-use articles shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. 4. Items that are kept in closed packages may be stored less than six inches above the floor on dollies, pallets, racks, and skids that are designed as specified under N.J.A.C. 8:24-4.2(s). [Tin containers not stored inverted.] 44. Food and non-food contact surfaces properly constructed, cleanable, used. þ þ Fail Notes 4.6(c) Non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. [Equipment throughout in need of cleaning in hard to reach areas.] 4.6(j) Non food-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. [Equipment throughout in need of cleaning - especially in hard to reach areas.] 45. Proper warewashing facilities installed, maintained, cleaned, used; sanitizer test strips available, used. Fail Notes 4.8(l) Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device. [Satizer for equipment and counters >200ppm Chlorine ( standard is between ppm).] PHYSICAL FACILITIES 46. Plumbing system properly installed; safe and in good repair; no potential backflow or backsiphonage conditions. þ 47. Sewage and waste water properly disposed. 48. Toilet facilities are adequate, properly constructed, properly maintained, supplied and cleaned. 49. Design, construction, installation and maintenance proper-floors/walls/ceilings. þ þ Fail Notes 6.2(a) The floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so that they are smooth and easily cleanable, except as specified under (d) below and except that antislip floor coverings or applications may be used for safety reasons. [Many floor tiles missing and /or worn. Floor is unclean throughout - especially beneath the equipment and in hard to reach areas.] 50. Adequate ventilation; lighting; designated areas used. þ þ Page 5 of 47

6 PHYSICAL FACILITIES RISK-BASED INSPECTION REPORT Fail Notes 6.3(a) Lighting intensity shall be: 1. At least 110 lux (10 foot candles) at a distance of 30 inches above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning; 2. At least 220 lux (20 foot candles): i. At a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption; ii. Inside equipment such as reach-in and under-counter refrigerators; and iii. At a distance of 30 inches above the floor in areas used for handwashing, warewashing, and equipment and utensil storage, and in toilet rooms; and 3. At least 540 lux (50 foot candles) at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws, where employee safety is a factor. [Light and shield missing in freezer next to 3 compartment sink.] 51. Premises maintained free of litter, unnecessary articles, cleaning and maintenance equipment properly stored; and garbage and refuse properly maintained. 52. All required signs (handwashing, inspection placard, etc) provided and conspicuously posted. Page 6 of 47

7 Fail Notes Summary Fail Code Fail Text 13. Food protected from contamination 2.4(a)1 Eating, drinking, using tobacco-an employee shall only eat, drink, or use any form of tobacco, in compliance with the New Jersey Smoke-Free Air Act in designated areas where the contamination of exposed food, clean equipment, utensils, linens, unwrapped single service and single-use articles, or other items needing protection cannot result. Addl Notes: [Employees eating in food prep area.] 14. Food contact surfaces properly cleaned and sanitized 3.3(c)1iii Food shall be protected from cross contamination by cleaning and sanitizing equipment and utensils. Addl Notes: [equipment is still unclean in hard to reach areas. Knives stored between equipment.] 32. Presence of insects/rodents minimized: outer openings protected, animals as allowed. 6.2(n)1, 2 Outer openings of a retail food establishment shall be protected against the entry of insects and rodents by: i. Filling or closing holes and other gaps along floors, walls and ceilings; ii. Closed, tight-fitting windows; and iii. Solid self-closing, tight-fitting doors; except for larger structures, such as a mall, airport, or office building, or into an attached structure, such as a porch, and the outer openings from the larger or attached structure are protected against the entry of insects and rodents. Addl Notes: [Rear exit door not tight fitting along bottom edge.] 6.2(n)3, 4 If the windows or doors of a retail food establishment, or of a larger structure within which a retail food establishment is located, are kept open for ventilation or other purposes or a temporary retail food establishment is not provided with windows and doors as specified under N.J.A.C. 8:24-6.2(n)1 the openings shall be protected against the entry of insects and rodents by: i. Sixteen mesh to one-inch screens; ii. Properly designed and installed air curtains; or iii. Other effective means; except if flying insects and other pests are absent due to the location of the establishment, the weather, or other limiting condition. Addl Notes: [Cieling has hole - above walk in box. Can see light.] 40. Materials, construction, repair, design, capacity, location, installation, maintenance. 4.1(a) Materials that are used in the construction of utensils and food-contact surfaces of equipment shall not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be safe; durable, corrosion-resistant, and nonabsorbent, sufficient in weight and thickness to withstand repeated warewashing; finished to have a smooth, easily cleanable surface; and resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition. Addl Notes: [Front counter is chipping and taped in areas. Many motor unt covers missing throughout kitchen. Many painted surfaces throughout kitchen unclean and in need of re-painting (including front counter).] 42. In-use utensils properly stored. 3.3(k) During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. In the food with their handles above the top of the food and the container, except as specified in (k)2 below; 2. In food that is not potentially hazardous, with their handles above the top of the food within containers of equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3. On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under N.J.A.C. 8: and 4.7; 4. In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous; or 6. In a container of water if the water is maintained at a temperature of at least 135 F and the container is cleaned at a frequency specified under N.J.A.C. 8: Addl Notes: [Knives stored between equipment. Pizza paddles stored on top of refrigerator- top of refrigerator unclean.] Page 7 of 47

8 Fail Code Fail Text RISK-BASED INSPECTION REPORT 43. Utensils, single service items, equipment, linens properly stored, dried and handled. 4.11(e) Equipment, utensils, linens, and single-service and single-use articles protection requirements shall include the following: 1. Except as specified in (e)4 below, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: i. In a clean, dry location; ii. Where they are not exposed to splash, dust, or other contamination; and iii. At least 6 inches above the floor. 2. Clean equipment and utensils shall be stored: i. In a self-draining position that allows air drying; and ii. Covered or inverted. 3. Single-service and single-use articles shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. 4. Items that are kept in closed packages may be stored less than six inches above the floor on dollies, pallets, racks, and skids that are designed as specified under N.J.A.C. 8:24-4.2(s). Addl Notes: [Tin containers not stored inverted.] 4.10(c) Soiled linens shall be kept in clean, nonabsorbent receptacles or clean, washable laundry bags and stored and transported to prevent contamination of food, clean equipment, clean utensils, and single-service and single-use articles. Addl Notes: [Dirty linnens haphazardly stored beneath main counter next to pizza boxes] 44. Food and non-food contact surfaces properly constructed, cleanable, used. 4.6(j) Non food-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Addl Notes: [Equipment throughout in need of cleaning - especially in hard to reach areas.] 4.6(c) Non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Addl Notes: [Equipment throughout in need of cleaning in hard to reach areas.] 45. Proper warewashing facilities installed, maintained, cleaned, used; sanitizer test strips available, used. 4.8(l) Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device. Addl Notes: [Satizer for equipment and counters >200ppm Chlorine ( standard is between ppm).] 49. Design, construction, installation and maintenance proper-floors/walls/ceilings. 6.2(a) The floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so that they are smooth and easily cleanable, except as specified under (d) below and except that antislip floor coverings or applications may be used for safety reasons. Addl Notes: [Many floor tiles missing and /or worn. Floor is unclean throughout - especially beneath the equipment and in hard to reach areas.] 50. Adequate ventilation; lighting; designated areas used. 6.3(a) Lighting intensity shall be: 1. At least 110 lux (10 foot candles) at a distance of 30 inches above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning; 2. At least 220 lux (20 foot candles): i. At a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption; ii. Inside equipment such as reach-in and under-counter refrigerators; and iii. At a distance of 30 inches above the floor in areas used for handwashing, warewashing, and equipment and utensil storage, and in toilet rooms; and 3. At least 540 lux (50 foot candles) at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws, where employee safety is a factor. Addl Notes: [Light and shield missing in freezer next to 3 compartment sink.] Page 8 of 47

9 TEMPORARY FOOD EVENT INSPECTION REPORT Insp Date: 6/10/2017 Business ID: hb Inspection: HH Business: THE PIRATE CUPCAKE Risk Type: 1 50A Bridge Street Phone: Reference: Milford, NJ REHS: B-2084 Peter Enea III Reason: Initial Non Billable Results: Statisfactory FACILITY INFORMATION Est Trading Name: the pirate cupcake Date: Time: Owner: Township: Lambertville Phone #: Event/Location: s/a Food Permint #: SANITATION REGULATIONS FOR TEMPORARY FOOD CONCESSSIONS (IN = In Complaince; OUT = Not in Compliance; COS = Corrected on Site; NA = Not Applicable) IN OUT COS NA 1. Safe water soure (public/private) - Quality tested/ Approved water supply hoses. þ 2. Ice that will be consued obtained from an approved source in closed protected containers þ 3. All foods purchased from an approved commercial source. þ 4. Proper hand washing facilities provided at the booth. þ 5. Employees preparing or serving food demonstrate proper hand washing procedures. þ 6. NO BARE HAND CONTANCT. Food employees may not contact exposed, ready-to-eat food with bare hands. þ 7. Hair coverings with hair restraints used. Clothing kept clean. þ 8. Dirt and gravel floors graded to allow runoff. The food preperation area must be covered to prevent dirt and dust from contaminating the prepared foods. þ 9. The area around the concession free of litter, refuse and garbage at all times. þ 10. All food prepared in a liscensed and approved kitchen, no preparation shall be in a private home or business other than a food business. 11. All food protected from contamination while being stored, served or displayed. WET COLD STORAGE OF PACKAGED OR UNPACKAGED FOOD IS PROHIBITED. 12. Demonstrates ability to wash and sanitize equipment in place. Food contact surfaces must be cleaned and sanitized every four hours. A washing and sanitizing station must be set up or available for immediate use. þ þ þ 13. Thermometers available to monitor temperatures of hot and cold foods. þ 14. SAFE COOKING - (internal temeratures for 15 seconds) [145 F: for Fish, Meat, Pork, Eggs and Game animals, 155 F: for ground meat/fish & injected meats; pooled eggs.] þ 15. All potentially hazardous foods kept under 41 F or over 135 F. þ 16. Prepared, potentially hazardous food rapidly reheated (within 2 hours) to at least 165 F for 15 seconds prior to service to the public. 17. Prepared foods from a regulated food manufactorer heated to 135 F for 15 seconds prior to service to the public. 18. Shellfish from approved sources. All identification tags remain with the shellfish until entriely consumed and held, by the coordinator for a periord of 90 days after the end of the event. þ þ þ þ Page 9 of 47

10 TEMPORARY FOOD EVENT INSPECTION REPORT Fail Notes Summary No fail notes were selected on this questionnaire. Page 10 of 47

11 Insp Date: 6/20/2017 Business ID: 228 Inspection: HD Business: CATANZARETTI PIZZA Risk Type: 2 VILLAGE SQUARE Phone: N. MAIN STREET/1 CHERRY ST. REHS: B Lisa Bruzzio LAMBERTVILLE, NJ Reason: Reinspection after CS Results: Satisfactory Establishment Information Municipality Lambertville Risk Type on File 2 Risk Type Observed 2 FMC Yes Name Bernard Catanzareti Type ServSafe Exp Date 06/09/22 Sewage System Public Sewer Reference # F /4A Water System Public Lab Total Coliform FOODBORNE ILLNESS RISK FACTORS AND INTERVENTIONS RISK FACTORS are improper practices identified as the most common factors resulting in foodborne illness (FBI). INTERVENTIONS are control measures to prevent FBI. Mark "X" in appropriate Box: IN=In Compliance; OUT=Not in Compliance; NO=Not Observed; NA=Not Applicable; COS=Corrected On-site; R=Repeat Violation. MANAGEMENT AND PERSONNEL IN OUT N.O. N/A COS REPEAT 1. PIC demonstrates knowledge of food safety principles pertaining to this operation. þ 2. PIC in Risk Level 3 Retail Food Establishments is certified by January 2, Ill or injured foodworkers restricted or excluded as required. þ PREVENTING CONTAMINATION FROM HANDS IN OUT N.O. N/A COS REPEAT 4. Handwashing conducted in a timely manner; prior to work, after using restoom, etc. þ 5. Handwashing proper; duration at least 20 seconds with at least 10 seconds of vigorous lathering. 6. Handwashing facilities provided in toilet rooms and prep areas; convenient, accessible, unobstructed. 7. Handwashing facilities provided with warm water; soap and acceptable hand-drying method. þ þ þ 8. Direct bare hand contact with exposed, ready-to-eat foods is avoided. þ FOOD SOURCE IN OUT N.O. N/A COS REPEAT 9. All foods, including ice and water, from approved sources; with proper records. þ 10. Shellfish/Seafood record keeping procedures; storage; proper handling; parasite destruction 11. PHFs received at 41 F or below. Except: milk, shell eggs and shellfish (45 F) þ FOOD PROTECTION FROM CONTAMINATION IN OUT N.O. N/A COS REPEAT 12. Proper separation of raw meats and raw eggs from ready-to-eat foods provided þ 13. Food protected from contamination þ 14. Food contact surfaces properly cleaned and sanitized þ PHFs TIME/TEMPERATURE CONTROLS IN OUT N.O. N/A COS REPEAT Page 11 of 47

12 PHFs TIME/TEMPERATURE CONTROLS IN OUT N.O. N/A COS REPEAT 15. SAFE COOKING TEMPERATURES (Internal temperatures for raw animal foods for 15 seconds) Except: Foods may be served raw or undercooked in response to a consumer order and for immediate service. 130 F for 112 minutes: Roasts or as per cooking chart found under 3.4.(a)2; 145 F: Fish, Meat, Pork; 155 F: Ground Meat/Fish; Injected Meats; or Pooled Shell Eggs; 165 F; Poultry, Stuffed fish/meat/or pasta; Stuffing containing fish/meat. 16. PASTEURIZED EGGS: substituted for shell eggs in raw or undercooked eggcontaining foods, i.e. Caesar salad dressing, hollandaise sauce, tiramisu, chocolate mousse, meringue, etc. þ 17. COLD HOLDING: PHFs maintained at "Refrigeration Temperatures" (41 F) þ 18. COOLING: PHFs rapidly cooled from 135 F to 41 F within 6 hours and from 135 F to 70 F within 2 hours. 19. COOLING: PHFs prepared from ingredients at ambient temperature cooled to 41 F within 4 hours 20. REHEATING: PHFs rapidly reheated (within 2 hours) in proper facilities to at least 165 F; or commercially processed PHFs heated to at least 135 F prior to hot holding. þ þ þ 21. HOT HOLDING: PHFs Hot Held at 135 F or above in appropriate equipment. þ 22. TIME as a PUBLIC HEALTH CONTROL: Approval; written procedures; time marked; discarded in 4 hours. 23. SPECIALIZED PROCESSING METHODS: Approval; written procedures; conducted properly. 24. HIGHLY SUSCEPTIBLE POPULATIONS: Pasteurized foods used; prohibited foods not offered. GOOD RETAIL PRACTICES Good retail practices are preventive measures to control the addition of pathogens, chemicals and physical objects into foods. OUT = Not in Compliance; COS = Corrected On-site; REPEAT = Repeat Violations SAFE FOOD AND WATER / PROTECTION FROM CONTAMINATION 25. Hot and cold water water available; adequate pressure. 26. Food properly labeled; original container 27. Food protected from potential contamination during preparation, storage, display. 28. Utensils, spatulas, tongs, forks, disposable gloves provided and used properly to restrict bare hand contact. 29. Raw fruits and vegetables washed prior to serving. 30. Wiping cloths properly used and stored. 31. Toxic substances properly identified, stored and used. 32. Presence of insects/rodents minimized: outer openings protected, animals as allowed. 33. Personal cleanliness (fingernails, jewelery, outer clothing, hair restraint). FOOD TEMPERATURE CONTROL 34. Food temperature measuring devices provided and calibrated. 35. Thin-probed temperature measuring device provided for monitoring thin foods (i.e., meat patties and fish fillets). 36. Frozen foods maintained completely frozen. Page 12 of 47

13 FOOD TEMPERATURE CONTROL RISK-BASED INSPECTION REPORT 37. Frozen foods properly thawed. 38. Plant food for hot holding properly cooked to at least 135 F. 39. Methods for rapidly cooling PHFs are properly conducted and equipment is adequate. EQUIPMENT, UTENSILS AND LINENS 40. Materials, construction, repair, design, capacity, location, installation, maintenance. þ Fail Notes 4.1(a) Materials that are used in the construction of utensils and food-contact surfaces of equipment shall not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be safe; durable, corrosion-resistant, and nonabsorbent, sufficient in weight and thickness to withstand repeated warewashing; finished to have a smooth, easily cleanable surface; and resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition. [FRONT COUNTER STILL HAS AREAS THAT ARE IN DISREPAIR ALONG THE EDGE. NOTE: A NEW DISPLAY CASE IS ON ORDER AND THIS WILL BE ADDRESSED WHEN THAT IS INSTALLED.] 41. Equipment temperature measuring devices provided (refrigeration units, etc). 42. In-use utensils properly stored. 43. Utensils, single service items, equipment, linens properly stored, dried and handled. 44. Food and non-food contact surfaces properly constructed, cleanable, used. 45. Proper warewashing facilities installed, maintained, cleaned, used; sanitizer test strips available, used. PHYSICAL FACILITIES 46. Plumbing system properly installed; safe and in good repair; no potential backflow or backsiphonage conditions. 47. Sewage and waste water properly disposed. 48. Toilet facilities are adequate, properly constructed, properly maintained, supplied and cleaned. 49. Design, construction, installation and maintenance proper-floors/walls/ceilings. 50. Adequate ventilation; lighting; designated areas used. 51. Premises maintained free of litter, unnecessary articles, cleaning and maintenance equipment properly stored; and garbage and refuse properly maintained. 52. All required signs (handwashing, inspection placard, etc) provided and conspicuously posted. þ Fail Notes 8.13(a) The most recent inspection report shall be maintained by the operator of each retail food establishment on the premises for review by the public, upon request. Inspection reports shall be maintained on the premises for review for a minimum of two years. [SATISFACTORY PLACARD TO BE DISPLAYED IN A CONSPICUOUS LOCATION NEAR THE PUBLIC ENTRANCE.] Page 13 of 47

14 Fail Notes Summary Fail Code Fail Text 40. Materials, construction, repair, design, capacity, location, installation, maintenance. 4.1(a) Materials that are used in the construction of utensils and food-contact surfaces of equipment shall not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be safe; durable, corrosionresistant, and nonabsorbent, sufficient in weight and thickness to withstand repeated warewashing; finished to have a smooth, easily cleanable surface; and resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition. Addl Notes: [FRONT COUNTER STILL HAS AREAS THAT ARE IN DISREPAIR ALONG THE EDGE. NOTE: A NEW DISPLAY CASE IS ON ORDER AND THIS WILL BE ADDRESSED WHEN THAT IS INSTALLED.] 52. All required signs (handwashing, inspection placard, etc) provided and conspicuously posted. 8.13(a) The most recent inspection report shall be maintained by the operator of each retail food establishment on the premises for review by the public, upon request. Inspection reports shall be maintained on the premises for review for a minimum of two years. Addl Notes: [SATISFACTORY PLACARD TO BE DISPLAYED IN A CONSPICUOUS LOCATION NEAR THE PUBLIC ENTRANCE.] Page 14 of 47

15 Footnote 1 RISK-BASED INSPECTION REPORT Notes: ALTHOUGH THIS IS A RISK 2, THE OWNER BERNARD CANTANZARETI IS SERVSAFE CERTIFIED - EXPIRATION DATE 6/9/22 Page 15 of 47

16 Insp Date: 6/20/2017 Business ID: HC Inspection: HD Business: MORE THAN Q Risk Type: 3 13 KLINE COURT Phone: Establishment Information LAMBERTVILLE, NJ REHS: B Lisa Bruzzio Reason: Initial Billable Results: Satisfactory Municipality Lambertville Risk Type on File 3 Risk Type Observed 3 FMC Yes Name GREGG GRIFFIN Type ServSafe Exp Date 10/07/21 Sewage System Public Water System Public Lab Reference # F Total Coliform FOODBORNE ILLNESS RISK FACTORS AND INTERVENTIONS RISK FACTORS are improper practices identified as the most common factors resulting in foodborne illness (FBI). INTERVENTIONS are control measures to prevent FBI. Mark "X" in appropriate Box: IN=In Compliance; OUT=Not in Compliance; NO=Not Observed; NA=Not Applicable; COS=Corrected On-site; R=Repeat Violation. MANAGEMENT AND PERSONNEL IN OUT N.O. N/A COS REPEAT 1. PIC demonstrates knowledge of food safety principles pertaining to this operation. þ 2. PIC in Risk Level 3 Retail Food Establishments is certified by January 2, þ 3. Ill or injured foodworkers restricted or excluded as required. þ PREVENTING CONTAMINATION FROM HANDS IN OUT N.O. N/A COS REPEAT 4. Handwashing conducted in a timely manner; prior to work, after using restoom, etc. þ 5. Handwashing proper; duration at least 20 seconds with at least 10 seconds of vigorous lathering. 6. Handwashing facilities provided in toilet rooms and prep areas; convenient, accessible, unobstructed. Fail Notes 6.7(a) Handwashing facilities shall be adequate in size and number and shall be so located and maintained as to permit convenient and expeditious use by all employees. [UPSTAIRS HANDWASH SINK NOT EASILY ACCESSIBLE DUE TO STORAGE OF BOXES AND MOP EQUIPMENT.] 6.7(o) A handwashing facility may not be used for purposes other than handwashing. [UPSTAIRS HANDWASHING IS CONDUCTED IN MOP SINK.] 7. Handwashing facilities provided with warm water; soap and acceptable hand-drying method. þ þ þ þ 8. Direct bare hand contact with exposed, ready-to-eat foods is avoided. þ FOOD SOURCE IN OUT N.O. N/A COS REPEAT 9. All foods, including ice and water, from approved sources; with proper records. þ 10. Shellfish/Seafood record keeping procedures; storage; proper handling; parasite destruction 11. PHFs received at 41 F or below. Except: milk, shell eggs and shellfish (45 F) þ FOOD PROTECTION FROM CONTAMINATION IN OUT N.O. N/A COS REPEAT Page 16 of 47

17 FOOD PROTECTION FROM CONTAMINATION IN OUT N.O. N/A COS REPEAT 12. Proper separation of raw meats and raw eggs from ready-to-eat foods provided þ Fail Notes 3.3(c)1i Food shall be protected from cross contamination by separating raw animal foods from any ready-to-eat foods during storage, preparation, holding, and display. [STORAGE OF MEAT PRODUCTS ABOVE READY TO EAT FOODS INSIDE WALK IN REFRIGERATOR. ] 13. Food protected from contamination þ 14. Food contact surfaces properly cleaned and sanitized þ PHFs TIME/TEMPERATURE CONTROLS IN OUT N.O. N/A COS REPEAT 15. SAFE COOKING TEMPERATURES (Internal temperatures for raw animal foods for 15 seconds) Except: Foods may be served raw or undercooked in response to a consumer order and for immediate service. 130 F for 112 minutes: Roasts or as per cooking chart found under 3.4.(a)2; 145 F: Fish, Meat, Pork; 155 F: Ground Meat/Fish; Injected Meats; or Pooled Shell Eggs; 165 F; Poultry, Stuffed fish/meat/or pasta; Stuffing containing fish/meat. þ 16. PASTEURIZED EGGS: substituted for shell eggs in raw or undercooked eggcontaining foods, i.e. Caesar salad dressing, hollandaise sauce, tiramisu, chocolate mousse, meringue, etc. 17. COLD HOLDING: PHFs maintained at "Refrigeration Temperatures" (41 F) þ Fail Notes 3.5(f)2 Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under N.J.A.C. 8:24-3.5(g) potentially hazardous food shall be maintained at refrigeration temperatures. [ALL 3 REFRIGERATED UNITS IN UPSTAIRS KITCHEN WERE ABOVE 41*F (44*F, 53*F & 49*F)] 18. COOLING: PHFs rapidly cooled from 135 F to 41 F within 6 hours and from 135 F to 70 F within 2 hours. 19. COOLING: PHFs prepared from ingredients at ambient temperature cooled to 41 F within 4 hours 20. REHEATING: PHFs rapidly reheated (within 2 hours) in proper facilities to at least 165 F; or commercially processed PHFs heated to at least 135 F prior to hot holding. þ þ þ 21. HOT HOLDING: PHFs Hot Held at 135 F or above in appropriate equipment. þ 22. TIME as a PUBLIC HEALTH CONTROL: Approval; written procedures; time marked; discarded in 4 hours. 23. SPECIALIZED PROCESSING METHODS: Approval; written procedures; conducted properly. 24. HIGHLY SUSCEPTIBLE POPULATIONS: Pasteurized foods used; prohibited foods not offered. GOOD RETAIL PRACTICES þ Good retail practices are preventive measures to control the addition of pathogens, chemicals and physical objects into foods. OUT = Not in Compliance; COS = Corrected On-site; REPEAT = Repeat Violations SAFE FOOD AND WATER / PROTECTION FROM CONTAMINATION 25. Hot and cold water water available; adequate pressure. 26. Food properly labeled; original container 27. Food protected from potential contamination during preparation, storage, display. Page 17 of 47

18 SAFE FOOD AND WATER / PROTECTION FROM CONTAMINATION 28. Utensils, spatulas, tongs, forks, disposable gloves provided and used properly to restrict bare hand contact. 29. Raw fruits and vegetables washed prior to serving. 30. Wiping cloths properly used and stored. þ Fail Notes 3.3(m)2 Cloths used for wiping food spills shall be: i. Dry and used for wiping food spills from tableware and carry-out containers; or ii. Wet and cleaned as specified under N.J.A.C. 8: (b)4, stored in a chemical sanitizer at a concentration specified in N.J.A.C. 8:24-4.8(j)1, and used for wiping spills from food-contact and non food-contact surfaces of equipment. [WIPING CLOTHS FOR COUNTER SERFACES NOT STORED INSIDE THE SANITIZING SOLUTION.] 31. Toxic substances properly identified, stored and used. 32. Presence of insects/rodents minimized: outer openings protected, animals as allowed. 33. Personal cleanliness (fingernails, jewelery, outer clothing, hair restraint). FOOD TEMPERATURE CONTROL 34. Food temperature measuring devices provided and calibrated. 35. Thin-probed temperature measuring device provided for monitoring thin foods (i.e., meat patties and fish fillets). 36. Frozen foods maintained completely frozen. 37. Frozen foods properly thawed. 38. Plant food for hot holding properly cooked to at least 135 F. 39. Methods for rapidly cooling PHFs are properly conducted and equipment is adequate. EQUIPMENT, UTENSILS AND LINENS 40. Materials, construction, repair, design, capacity, location, installation, maintenance. Fail Notes 4.1(a) Materials that are used in the construction of utensils and food-contact surfaces of equipment shall not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be safe; durable, corrosion-resistant, and nonabsorbent, sufficient in weight and thickness to withstand repeated warewashing; finished to have a smooth, easily cleanable surface; and resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition. [BOXES ARE BEING REUSED TO STORE FOOD ITEMS (BREAD). BOXES, ONCE EMPTIED OF THEIR ORIGIONAL CONTENTS SHALL BE DISCARDED/RECYCLED.] 4.5(a) Equipment and equipment components shall be maintained in a state of repair and condition that meets the requirements specified under N.J.A.C. 8: and 4.2. [WHITE FREEZER CHEST IN UPSTAIRS KITCHEN SHOWS BLACKENED BUILD- UP ON TOP SURFACE.] 41. Equipment temperature measuring devices provided (refrigeration units, etc). 42. In-use utensils properly stored. þ Page 18 of 47

19 EQUIPMENT, UTENSILS AND LINENS RISK-BASED INSPECTION REPORT Fail Notes 3.3(k) During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. In the food with their handles above the top of the food and the container, except as specified in (k)2 below; 2. In food that is not potentially hazardous, with their handles above the top of the food within containers of equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3. On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under N.J.A.C. 8: and 4.7; 4. In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous; or 6. In a container of water if the water is maintained at a temperature of at least 135 F and the container is cleaned at a frequency specified under N.J.A.C. 8: [BOXES OF PAPER PRODUCTS STORED DIRECTLY ON THE FLOOR IN UPSTAIRS KITCHEN.] 43. Utensils, single service items, equipment, linens properly stored, dried and handled. 44. Food and non-food contact surfaces properly constructed, cleanable, used. 45. Proper warewashing facilities installed, maintained, cleaned, used; sanitizer test strips available, used. PHYSICAL FACILITIES 46. Plumbing system properly installed; safe and in good repair; no potential backflow or backsiphonage conditions. 47. Sewage and waste water properly disposed. 48. Toilet facilities are adequate, properly constructed, properly maintained, supplied and cleaned. þ Fail Notes 6.6(f) A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door, except that this requirement does not apply to a toilet room that is located outside a retail food establishment and does not open directly into the retail food establishment such as a toilet room that is provided by the management of a shopping mall. [SELF CLOSING DEVICES MISSING ON MEN'S AND LADIE'S ROOM'S DOORS.] 6.6(k) Easily cleanable receptacles shall be provided for waste materials, and such receptacles in toilet rooms for women shall be covered. Such receptacles shall be emptied at least once a day, and more frequently when necessary to prevent excessive accumulation of waste material. [COVER MISSING ON TRASH RECEPTICLE IN LADIES ROOM.] 49. Design, construction, installation and maintenance proper-floors/walls/ceilings. þ Page 19 of 47

20 PHYSICAL FACILITIES RISK-BASED INSPECTION REPORT Fail Notes 6.1(a) Indoor surface characteristics shall include the following: 1. Except as specified in (a)2 below, materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be: i. Smooth, durable, and easily cleanable for areas where retail food establishment operations are conducted; ii. Closely woven and easily cleanable carpet for carpeted areas; and iii. Non-absorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, toilet rooms, mobile retail food establishment servicing areas, and areas subject to flushing or spray cleaning methods. 2. In a temporary retail food establishment: i. If graded to drain, a floor may be concrete, machine-laid asphalt, or dirt or gravel if it is covered with mats, removable platforms, duckboards, or other suitable approved materials that are effectively treated to control dust and mud; and ii. Walls and ceilings may be constructed of a material that protects the interior from the weather and windblown dust and debris. [RAW WOOD OBSERVED IN DOWNSTAIRS KITCHEN AREA (REMEMBER LIGHT COLORED, SMOOTH, NON ABSORBENT AND EASY TO CLEAN).] 50. Adequate ventilation; lighting; designated areas used. 51. Premises maintained free of litter, unnecessary articles, cleaning and maintenance equipment properly stored; and garbage and refuse properly maintained. 52. All required signs (handwashing, inspection placard, etc) provided and conspicuously posted. þ þ Fail Notes 8.13(a) The most recent inspection report shall be maintained by the operator of each retail food establishment on the premises for review by the public, upon request. Inspection reports shall be maintained on the premises for review for a minimum of two years. [UPON ARRIVAL, BOTH LICENSE AND SATISFACTORY PLACARD WERE NOT CONSPICUOUSLY POSTED.] Page 20 of 47

21 Fail Notes Summary Fail Code Fail Text 6. Handwashing facilities provided in toilet rooms and prep areas; convenient, accessible, unobstructed. 6.7(o) A handwashing facility may not be used for purposes other than handwashing. Addl Notes: [UPSTAIRS HANDWASHING IS CONDUCTED IN MOP SINK.] 6.7(a) Handwashing facilities shall be adequate in size and number and shall be so located and maintained as to permit convenient and expeditious use by all employees. Addl Notes: [UPSTAIRS HANDWASH SINK NOT EASILY ACCESSIBLE DUE TO STORAGE OF BOXES AND MOP EQUIPMENT.] 12. Proper separation of raw meats and raw eggs from ready-to-eat foods provided 3.3(c)1i Food shall be protected from cross contamination by separating raw animal foods from any ready-to-eat foods during storage, preparation, holding, and display. Addl Notes: [STORAGE OF MEAT PRODUCTS ABOVE READY TO EAT FOODS INSIDE WALK IN REFRIGERATOR. ] 17. COLD HOLDING: PHFs maintained at "Refrigeration Temperatures" (41 F) 3.5(f)2 Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under N.J.A.C. 8:24-3.5(g) potentially hazardous food shall be maintained at refrigeration temperatures. Addl Notes: [ALL 3 REFRIGERATED UNITS IN UPSTAIRS KITCHEN WERE ABOVE 41*F (44*F, 53*F & 49*F)] 30. Wiping cloths properly used and stored. 3.3(m)2 Cloths used for wiping food spills shall be: i. Dry and used for wiping food spills from tableware and carry-out containers; or ii. Wet and cleaned as specified under N.J.A.C. 8: (b)4, stored in a chemical sanitizer at a concentration specified in N.J.A.C. 8:24-4.8(j)1, and used for wiping spills from food-contact and non food-contact surfaces of equipment. Addl Notes: [WIPING CLOTHS FOR COUNTER SERFACES NOT STORED INSIDE THE SANITIZING SOLUTION.] 40. Materials, construction, repair, design, capacity, location, installation, maintenance. 4.5(a) Equipment and equipment components shall be maintained in a state of repair and condition that meets the requirements specified under N.J.A.C. 8: and 4.2. Addl Notes: [WHITE FREEZER CHEST IN UPSTAIRS KITCHEN SHOWS BLACKENED BUILD-UP ON TOP SURFACE.] 4.1(a) Materials that are used in the construction of utensils and food-contact surfaces of equipment shall not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be safe; durable, corrosionresistant, and nonabsorbent, sufficient in weight and thickness to withstand repeated warewashing; finished to have a smooth, easily cleanable surface; and resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition. Addl Notes: [BOXES ARE BEING REUSED TO STORE FOOD ITEMS (BREAD). BOXES, ONCE EMPTIED OF THEIR ORIGIONAL CONTENTS SHALL BE DISCARDED/RECYCLED.] 42. In-use utensils properly stored. 3.3(k) During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. In the food with their handles above the top of the food and the container, except as specified in (k)2 below; 2. In food that is not potentially hazardous, with their handles above the top of the food within containers of equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3. On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under N.J.A.C. 8: and 4.7; 4. In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous; or 6. In a container of water if the water is maintained at a temperature of at least 135 F and the container is cleaned at a frequency specified under N.J.A.C. 8: Addl Notes: [BOXES OF PAPER PRODUCTS STORED DIRECTLY ON THE FLOOR IN UPSTAIRS KITCHEN.] 48. Toilet facilities are adequate, properly constructed, properly maintained, supplied and cleaned. 6.6(f) A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door, except that this requirement does not apply to a toilet room that is located outside a retail food establishment and does not open directly into the retail food establishment such as a toilet room that is provided by the management of a shopping mall. Addl Notes: [SELF CLOSING DEVICES MISSING ON MEN'S AND LADIE'S ROOM'S DOORS.] Page 21 of 47